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Rice Vermicelli with Bittergourd and Black Beans ~ 苦瓜黑豆炒米粉

This is  an easy recipe for the weekend especially during this lock down period when it's not advisable to go out unnecessarily.   My first encounter was a bittergourd fried kway teow (rice noodles) dish in a Chinese restaurant and since I like bittergourd, I tried to replicate it with rice vermicelli instead.  You can opt to use yellow noodles and for a vegetarian dish, substitute the meat and seafood with more greens and perhaps some mushrooms.




Rice Vermicelli with Bittergourd and Black Beans ~   苦瓜黑豆炒米粉
Ingredients
  • 100 gm rice vermicelli (for 2 servings)
  • 2.1/2 tsp black beans
  • 3 cloves of garlic, chopped
  • 180 gm bittergourd, sliced thinly
  • 150 gm boneless chicken leg, sliced
  • 250 gm prawns
  • 1/2 tsp dark soya sauce
  • light soya sauce, bit of sugar to taste
Method
  1. Season the chicken with 1/4 tsp cornflour, some pepper, salt and a bit of sugar.
  2. Wash and devein the prawns, season with salt, sugar and pepper.
  3. Slice up the bittergourd, mix in some salt, leave it for a while.  Then squeeze out the juice, rinse with water.  Set aside.
  4. Soak the rice vermicelli for a while to lightly soften.
  5. Heat up a wok with some oil, saute the chopped garlic till fragrant, add in the black beans, toss in the chicken and add in the dark soya sauce, stir fry.  Add in some water.
  6. Add in the rice vermicelli and let it simmer to absorb the sauce flavours.
  7. Toss in the seasoned prawns and bittergourd. Mix well.  Add in some water if the rice vermicelli is getting dry,
  8. Fine tune to taste with some salt and sugar.
  9. Dish out to serve immediately.
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